Dinner

Chicken Sweet Potato Bowl with Creamy Yogurt-Tahini Sauce Recipe

ByZoe Lane January 27, 2026January 27, 2026

Introduction

This Chicken Sweet Potato Bowl is a wholesome and flavorful meal perfect for any day of the week. Combining tender chicken, roasted sweet potatoes, and nutty brown rice, it’s finished with a creamy, tangy sauce that ties everything together beautifully.

The image shows a white bowl filled with a colorful roasted meal on a white marbled surface. The bottom layer is a bed of light brown grains. On top, there are three main groups: bright orange roasted sweet potato cubes on the left, dark brown grilled chicken slices in the middle with a drizzle of creamy white sauce and green herbs, and finely chopped dark green kale on the right. The textures include the crispy chicken skin, soft roasted potatoes, and fresh greens. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless skinless chicken breasts, cubed
2 medium sweet potatoes, peeled and diced
1 cup brown rice (uncooked)
1 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
Salt & pepper to taste
1/2 cup plain Greek yogurt
1 tbsp tahini or lemon juice
1 clove garlic, minced
1–2 tbsp water (to thin sauce)
Fresh parsley (optional, for garnish)

Instructions

Step 1: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, paprika, salt, and pepper. Spread them evenly on a baking sheet and roast for about 25 minutes until crispy and tender.
Step 2: Heat a skillet over medium heat and add olive oil. Season the cubed chicken with garlic powder, salt, and pepper. Sear the chicken pieces until golden brown and cooked through, about 7-10 minutes.
Step 3: Prepare the creamy sauce by mixing Greek yogurt with tahini (or lemon juice), minced garlic, and 1 to 2 tablespoons of water. Stir until smooth and adjust thickness as needed.
Step 4: Cook the brown rice according to the package instructions, then fluff with a fork.
Step 5: Assemble the bowl by placing a layer of brown rice at the bottom, followed by roasted sweet potatoes and cooked chicken. Drizzle generously with the creamy sauce and garnish with fresh parsley if desired.

Tips & Variations

For extra flavor, marinate the chicken in a bit of olive oil, lemon juice, and garlic powder before cooking.
Swap sweet potatoes for butternut squash or roasted carrots for a different twist.
Add some crunch with toasted nuts or seeds sprinkled on top.
Use quinoa instead of brown rice for a gluten-free option.
If tahini isn’t available, lemon juice alone works well for the sauce, providing a bright tang.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through. If the sauce thickens after chilling, stir in a little water or lemon juice before serving.

How to Serve

A white bowl sits on a white marbled surface, filled with a colorful layered dish. At the bottom, there is a layer of light brown rice forming the base. On top, grilled chicken pieces with brown and slightly charred skin are neatly placed in slices across one side. Next to the chicken, there is a pile of bright orange roasted sweet potato cubes with a slight crispy texture. On the other side of the bowl, vibrant green chopped kale or similar leafy greens create a fresh contrast. A drizzle of white sauce with green herbs is spread evenly over the chicken, adding a creamy texture and color variety. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, but make sure to thaw the chicken completely before cubing and cooking to ensure even cooking and the best texture.

Is this recipe suitable for meal prep?

Absolutely. This bowl stores well and makes a convenient, balanced meal for several days. Keep the sauce separate until ready to serve to maintain freshness.

Zoe Lane